Lamb loin chops with lemon-mint salsa verde

Serves: 4
8 lamb loin chops, each about 3cm thick, trimmed of excess fat
50 g fresh mint leaves
50 g fresh flat-leaf parsley leaves and tender stems
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon roughly chopped shallot
1 tablespoon drained capers, rinsed
1 garlic clove, roughly chopped
½ teaspoon sea salt
¼ teaspoon crushed chilli flakes
4 tablespoons extra-virgin olive oil
Extra-virgin olive oil
Sea salt and freshly
Recipe preparation


Lamb allows for hearty, comforting food – a perfect fit for the festive season. To make the flavours of this true classic shine here, we’ve paired the chops with a herb-heavy salsa that also contains plenty of lemon, capers and excellent-quality olive oil, bringing the heat of the southern hemisphere to your table.

  • In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. The, with the motor running, slowly add the oil and process until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. (The salsa can be made up to 4 hours in advance. Cover and refrigerate. Bring to room temperature and stir to combine before serving.)
  • Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.
  • Prepare the barbecue for direct cooking over medium heat (180-230°C).
  • Brush the cooking grates clean. Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.
  • Serve the chops warm, two to a plate, with salsa spooned on top.